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Half portion of whole chicken, rich in protein and vitamins
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
190
KCAL / 100G
Carbs
0g
· 0%
Protein
24.5g
· 51%
Fat
10.5g
· 49%
Fiber
0g
Vitamins
B3
7.8mg · 49% DV
B6
0.5mg · 29% DV
B5
1.1mg · 22% DV
Biotin
6µg · 20% DV
Minerals
Selenium
19µg · 35% DV
Phosphorus
190mg · 27% DV
Zinc
2mg · 18% DV
Potassium ⭐
250mg · 7% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
2.8g
MONOUNSATURATED
4.1g
POLYUNSATURATED
2.1g
Omega 6:3 ratio 12.9:1
Above the ideal 4:1 (12.9:1).
Roasting usually gives more even cooking and helps the meat stay juicier. Grilling adds more charred flavor, but it can dry out faster if the heat is too high.
Cook it over moderate heat first, then finish with higher heat for browning. The thickest part should be fully cooked, with no pink or bloody areas remaining.
Yes, marinades with yogurt, citrus, vinegar, oil, and spices can improve tenderness and flavor. Very acidic marinades left on too long can make the surface texture overly soft.
Yes, it is rich in protein, so it can fit well after training. Since it contains no carbs, pairing it with rice, potatoes, bread, or fruit may make more sense depending on your recovery goals.
Yes, eating chicken at night is not inherently unhealthy. A heavier preparation with skin, oil, or rich sauces may simply feel harder to digest for some people before bed.
Keeping the skin adds flavor and a crisp texture, but it also makes the meal richer. Removing it is a simple way to make the dish feel lighter without changing the protein source.
Cooked half chicken should be refrigerated promptly and eaten within a short time for best safety and quality. Leaving it out at room temperature too long increases food safety risk.
Yes, both raw and cooked half chicken can be frozen. Wrap it well to limit freezer burn, and avoid refreezing after thawing.
Yes, many people choose it as a milder, leaner-tasting option. It still provides plenty of protein, though the final richness depends a lot on the cut, skin, and cooking method.
People watching sodium intake should be cautious with heavily salted, brined, or pre-seasoned versions. Anyone at higher risk from foodborne illness should also be especially careful about cross-contamination and thorough cooking.
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Nutrition data compiled from USDA FoodData Central and scientific sources.